​OVER THE RAINBOW MACARONI AND CHEESE

1 Tbsp. vegetable oil
1 pound elbow macaroni
8 Tbsp. (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild cheddar cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. freshly ground black pepper

Preheat the oven to 350 degrees. Lightly butter a deep 2 and a half quart casserole dish.
Bring a large pot of slated water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 and 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper.
Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup mixed cheeses and dot with the remaining 1 tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
<><>

CREAMED BEETS

3 cups sliced beets, peeled and cooked
-or- use canned beets (drained)
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups milk

Melt butter in a medium saucepan. Stir in flour. Let it heat over a medium heat, but don't let it brown. Stir in milk, blending well. When it starts bubbling around the edges, add the beets, salt, and pepper. Reduce heat to very low and simmer, covered, for 5 minutes.
*Can add a dash of nutmeg and 1/2 cup of plain yogurt, after reducing the heat to low.
<><>

ARTICHOKE HEARTS AU GRATIN

2 (10 ounce) cans artichoke hearts in water, drained
1/2 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions

Preheat oven to 425 degrees. Lightly spray a shallow baking dish or glass pie plate with cooking spray. Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes. Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
<><>

ASPARAGUS WITH LEMON PARMESAN

1 bunch of medium sized asparagus, (about 1 lb)
2 Tbsp extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest
Salt and freshly ground black pepper

Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
<><>

BAKED BEANS

1 large onion, chopped
1 large green pepper, chopped
1/4 teaspoon ketchup
2 tablespoons honey
2 tablespoons brown sugar
1/4 teaspoon Worcestershire Sauce
1 dash Hot Sauce
1/8 pound ham or fried bacon, chopped
1 large can pork and beans

In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worcestershire sauce, Hot Sauce, and ham/bacon. Add the pork and beans.  Cook on low heat, stirring occasionally, until liquid is absorbed.
<><>

CAJUN BUTTERED CORN

8 medium ears sweet corn
2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon coarsely ground pepper    
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch

1/4 cup reduced sodium chicken broth or vegetable broth
In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender.
Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.
<><>

CREAMED SPINACH

5 Tbls. butter OR margarine - divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese - low-fat okay
1 sm. onion - minced
3 cloves garlic - minced
2 (10 oz.) pkgs. frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese

In a 2-quart saucepan over medium-low heat, melt 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside.
In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes.
Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. Remove from heat; fold in Parmesan.
<><>

ENGLISH PEA PIMENTO CASSEROLE

2 (10 oz.) pkgs. frozen English peas, thawed
1 can cream of mushroom soup
8 oz.can of water chestnuts, chopped and drained
2 oz. diced pimentos, undrained
1/2 cup fine dried bread crumbs
1 cup chopped celery
1 small onion, chopped
2 Tbsp. margarine or butter

Combine everything except margarine and bread crumbs in bowl and stir until mixed well. Spoon mixture into 8x12 or 9x13 dish. combine bread sticks and margarine,sprinkle over casserole. bake at 350? 35 to 40 minutes.
<><>

GRILLED ONIONS

4 large sweet onions
salt and pepper    
butter
Bacon (optional)

Remove any dry skin and stem from onions. Working from the top, core the onions, leaving a cavity about 1 inch across and almost through to the bottom of the onion. Salt and pepper the onion cavities, then fill with butter. If you like, you can wrap a slice of bacon around the onion. Sprinkle onions all over with salt and pepper; wrap in foil, gathering at the top and twisting to seal. Cook in closed grill in for about 1 to 1 and 1/2 hours over medium indirect coals. Open foil 10 minutes before serving and leave on the grill for more smoked flavor.
If you don't have a grill, these can be done in the oven. Bake at 350 degrees for about 1 hour, then check for tenderness.
<><>

HERB ROASTED POTATOES

1 and 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges
1 tablespoon melted butter
1 tablespoon vegetable oil
2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon onion powder, optional
1/4 teaspoon garlic powder, optional
salt and pepper

Line a baking sheet with foil; grease the foil lightly. Heat oven to 375 deg.
Combine potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Mix in the bag until potato wedges are thoroughly coated. Arrange potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.  Serves 4.
<><>

OKRA CASSEROLE

1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. melted butter
2 tbsp. flour
1 c. chopped tomato
Salt and pepper to taste
1/2 tsp. basil
1/2 tsp. oregano
Garlic salt, if desired
4 slices American cheese
1 and 1/4 c. okra, sliced thin

Saute onions and green peppers in butter. Stir in flour and salt. Mix well. Stir in remaining ingredients except cheese. Pour in greased casserole, top with cheese and bake at 350 degrees for 30 to 35 minutes.
<><>

PICKLED BEETS

3/4 c. sugar
3/4 c. water
1 c. vinegar
1 tbsp. mixed pickling spice

3 or 4 c. cooked beets (can use canned beets, just drain juice off)
Boil together sugar, water, vinegar and pickling spice. Cook for 2 minutes. Pour over cooked, sliced beets. Let stand overnight.
<><>

SPANISH RICE

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped    
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
<><>

STIR=FRIED CABBAGE and VEGGIES

1 tablespoon vegetable oil
2 cloves garlic, minced
3 cups sliced green cabbage (1/2 small head)
3 cups sliced red cabbage (1/2 small head)
2 small carrots, sliced (about 1 cup)
1 medium yellow onion, sliced (about 1 cup)
2 medium red or yellow bell peppers, julienned (about 2 cups)
1/4 cup reduced-sodium soy sauce
2 teaspoons ground ginger
1/4 cup water
2 tablespoons cornstarch

In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly, for I minute. Stir in green cabbage, red cabbage, carrots, onion, bell peppers, soy sauce, and ginger. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. In a small bowl, combine water and cornstarch. Mix well. Add cornstarch mixture to wok, stirring until sauce thickens, about I minute. Serve immediately.
<><>

ZUCCHINI SOUFFLE

1 cup flour
1 teaspoon baking powder
4 eggs
1/2 cup vegetable oil
1 onion, chopped
2 pounds zucchini, peeled and diced
salt and pepper to taste
paprika
chopped fresh parsley

Preheat the oven to 350 degrees.
Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
Bake in preheated oven for one hour.
<><>

CHILE RELLENO CASSEROLE

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.  Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
<><>

BRUSSELS SPROUTS BAKE

1 cup water
2 (10 ounce) packages frozen Brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
1/2 cup shredded Cheddar cheese
1/2 cup dry bread crumbs

Preheat oven to 350 degrees.
Bring water to boil in a medium saucepan. Place frozen Brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain. In a medium bowl, mix Brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.  Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.
<><>


GREEN CHILE POTATOES
(camp fire recipe)

1/4 cup vegetable oil
4 large potatoes, thinly sliced
1 large red onion, thinly sliced
1 green pepper, diced
1 large green chile, chopped
Salt and pepper to taste

Heat oil over campfire in a large heavy skillet.
Add potatoes and fry until slightly tender. Add onion and green pepper. Cook a few minutes more, just to heat the onion and pepper, leaving them slightly crunchy.
Add the green chile just before serving. Season with salt and pepper to taste.  Makes 4 servings.
<><>

SQUASH CROQUETTES

2 cups grated squash or zucchini
1 egg
1/2 cup flour
salt and pepper to taste
1 small onion, chopped fine

Squeeze as much liquid out of the squash by wrapping in a tea towel and ring out.  Mix all ingredients well and let set for about 5 minutes.
Heat a skillet over medium heat and add small amount of oil or use cooking spray.  Scoop about 1/3 cup in to the skillet and gently flatten to about 1/2 inch thick.  Cook on both sides until center is set and outside is golden brown.
<><>

OKRA AND TOMATOES

3/4 cup chopped sweet onion
2 cups okra, rinsed, trimmed and sliced
3 medium tomatoes, peeled and chopped*
2 tablespoons bacon drippings
1/2 teaspoon salt
freshly ground black pepper to taste

In a saucepan or saute pan with a close-fitting lid, saute the onion in the bacon drippings over medium heat until softened, not browned.
Reduce the heat to low, and stir in the okra and tomatoes. Add the salt, cover and simmer for 15 minutes. Remove from heat and stir in the pepper. Makes about 4 servings.
*If you like spicy foods, try adding a can of Ro-tel tomatoes instead of the fresh tomatoes.
<><>

SCALLOPED CORN CASSEROLE 1

1 egg, beaten
1 c. milk
1 c. cracker crumbs
3/4 tsp. salt
Dash of pepper
2 cups cream corn
1/4 c. finely chopped onion
3 tbsp. chopped canned pimento
1 tbsp. butter, melted

Mix egg, milk, 2/3 cup crumbs, salt and pepper together. Stir in corn, onion and pimento. Turn into 1-quart casserole. Toss melted butter with remaining 1/3 cup crumbs. Sprinkle on top of corn mixture. Bake at 350 degrees for 65-70 minutes. Serves 6.